Whole oven baked young potatoes recipe. Whole oven-baked young potatoes. Village potato recipe

Young potatoes with fresh dill and young garlic are a real delight. It is not for nothing that we have been waiting for the summer season for almost a whole year, when you can taste this wonderful, albeit simple dish. But the best part is that early potatoes are not only tasty, but also extremely healthy.

Like many fresh vegetables, it contains a record number of essential elements and vitamins for health. Moreover, young potatoes are considered a low-calorie vegetable. In boiled form, this figure barely exceeds 60 units.

Eating a variety of dishes prepared on the basis of young potatoes helps to strengthen blood vessels, prolong the youth of cells and the whole body. The components that make up the potatoes help to normalize metabolic processes, remove excess fluid and harmful toxins.

You can eat young potatoes directly with the skin, this will only add usefulness to the dish. It is believed that it is in the upper part of the root crop that the largest amount of useful elements is contained. In addition, the skin of a young potato is so thin that it can be easily removed with the slightest effort. You can peel the tubers not only with a knife, but also with a hard sponge, metal mesh or even salt.

In the latter case, it is recommended to put the roots in a saucepan or a strong plastic bag, add a large handful of coarse salt there and shake vigorously for several minutes. But the easiest way is to pour water over the tubers and let them stand for 5-10 minutes, then wash them thoroughly, applying some effort. If the potatoes are fresh, only recently dug out of the ground, then the peel itself will move away from the root crops.

When peeling potatoes, it is important to remember that the starch released during this process will certainly stain your hands a dark color. Therefore, when starting the procedure, experienced housewives recommend wearing gloves.

How to cook young potatoes - the best recipe with video

If you don't have much time at your disposal, then you should use the following recipe. In the oven, young potatoes will be cooked without your presence.

1 kg of young potatoes;
1 tsp mixtures of Italian herbs;
1.5 tsp fine salt;
2 tbsp olive oil or sunflower oil.

Preparation:

Peel the potatoes from thin peels, wash thoroughly and dry slightly.
Arrange without cutting into a deep baking sheet. Sprinkle with salt, Italian herbs and oil. Stir with a spoon.
Tighten the baking sheet with foil and bake until tender (25–40 minutes, depending on size) in an oven preheated to 220 ° C.
All the nuances of cooking will be shown in the video instruction.

Young potatoes in the oven - baked potato recipe

To get a particularly savory potato in the oven, you can pre-marinate it. Then the finished dish will acquire a refined aroma and indescribable taste.

0.5-0.6 kg of potatoes;
3-4 tbsp vegetable oil;
2-3 garlic cloves;
salt, black pepper taste;
a generous handful of any aromatic herbs.

Preparation:

Potato tubers do not need to be peeled, but only thoroughly washed in running water. If the potatoes are large, cut each into 4 parts, if medium, then into two.
Fold the prepared tubers into any container (pot, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and oil there. Cover and shake vigorously several times to distribute all the spicy ingredients evenly.
Leave the potatoes to marinate for 10-30 minutes, shaking occasionally.
Place the pickled tubers in an ovenproof dish and pour the rest of the marinade on top.
Place in a preheated oven (about 200 ° C) and bake uncovered for about 40 minutes. The finished potatoes become golden brown and prick easily with a fork.

Young potatoes in a slow cooker - step by step recipe with photo

Cooking young potatoes in a multicooker is even easier. At the same time, it turns out to be a little fried on top and very tender on the inside.

1 kg of young potatoes;
50 g butter;
water;
salt.

Preparation:

Peel the potatoes by any convenient method, wash and put them in a multicooker bowl entirely in exactly one layer. Pour in some water.

2. Set the "double boiler" program (any that provides for boiling) for 20-30 minutes and wait until all the liquid has evaporated.

3. Add butter, put the appliance in frying or baking mode. Wait for the butter to completely melt and close the lid.

4. After 5-7 minutes, stir the browned potatoes and wait the same amount of time until the tubers are fried on the other side.

Young potatoes with dill - a classic recipe

The classic recipe for making young potatoes with dill is basic. Using it and changing additional ingredients, you can get a completely new dish every time.

1 kg of young potatoes;
50 g butter;
a bunch of dill;
salt.

Preparation:

Peel the tubers, cut into 2–4 pieces, depending on the original size.
Pour with water, salt to taste and cook after boiling until cooked on medium gas for 15-25 minutes.
Drain the boiled potatoes. Toss a generous slice of butter into a saucepan and shake gently to coat each bite.
Chop the washed and dried dill and send it to the potatoes. If desired, you can add any other greens to the dill (parsley, a little cilantro, a green onion, feathers of young garlic). Stir and serve immediately.

Small young potatoes - how to cook them deliciously

If, after sorting out potatoes, there are especially miniature tubers left, do not rush to put them on banal mashed potatoes. Small young potatoes can be used to make an amazing meal.

1 kg of potatoes;
50 g butter;
1 tbsp vegetable;
2-3 cloves of garlic;
salt.

Preparation:

Put small potatoes in a bowl, cover with water and wash well using a brush or hard sponge. After such a procedure, it is not necessary to clean it at all.
Fill the tubers with water and cook after boiling for 5–8 minutes, almost until tender.
Drain the water, and send the potatoes to the oil heated in a pan (vegetable and butter).
Fry over medium heat until golden brown, remembering to stir vigorously for an even frying. This will take another 3-5 minutes.
Chop the garlic finely, throw it into the pan a couple of minutes before turning off the potatoes. Add some fresh herbs if desired.

Fried young potatoes

Young potatoes are great for frying, but there are a few nuances here. Unlike "old" tubers, it cooks much faster, and the pieces perfectly retain their original shape and do not fall apart. For frying, it is better to use olive or sunflower oil. Lard or fat brisket is ideal.

8 medium potatoes;
frying oil;
salt;
optional supplements.

Preparation:

Peel the potatoes to your liking or leave them in their skins after washing well. Cut as you like: strips, cubes, circles.
Pour a generous amount of oil into the skillet, and as soon as it warms up, add the potatoes.
Cook as usual, stirring occasionally, until the slices are cooked and slightly golden brown.
About 3-5 minutes before the end of frying, salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for aroma. Sprinkle with finely chopped green onions or young garlic.

Young potatoes with garlic - a delicious recipe

The tender flesh of young potatoes goes best with butter and garlic. The following recipe will tell you in detail how to prepare an especially tasty and aromatic dish.

1.5 kg of potatoes;
6 tbsp vegetable oil;
3 large cloves of garlic;
fine salt;
paprika;
a mixture of peppers;
100 g of hard cheese.

Preparation:

Cut the peeled potatoes into large slices. Pour cold water over 10 minutes to remove excess starch.
Drain the water, air dry the potatoes a little. Add salt, pepper mixture and paprika. Other herbs can be used as desired.
Pass the garlic through a press. Add it to potatoes, pour over with vegetable oil. Stir and let marinate for 5-10 minutes.
Place the lightly pickled potatoes on a parchment-lined baking sheet in an even layer, rub with grated cheese on top.
Bake for about 20-30 minutes in an oven at an average temperature of 200 ° C. Sprinkle with fresh herbs when serving.

Young potatoes with chicken

If you bake a chicken with young potatoes in the oven, you can get a complex dish without much difficulty. To make chicken meat as soft and tender as young potatoes, it must be marinated in advance.

3 chicken thighs;
0.7 g of young potatoes;
100 ml sour cream;
3-4 cloves of garlic;
fresh herbs;
salt, coarsely ground pepper.

Preparation:

Rub cleanly washed thighs with pepper, salt and crushed garlic. Leave for about an hour in the refrigerator to marinate.
Peel medium potatoes and cut into quarters. Drizzle with sour cream, add a little salt and stir.
Grease a deep form with butter, put the pickled thighs in the center, spread the potatoes around the edges.
Tighten the top of the dish with foil and bake for about 40–45 minutes in an oven preheated to 180–200 ° C.
Remove the foil and bake for another 5-8 minutes to brown the chicken and potatoes. Sprinkle with finely chopped herbs at the end.

Sour cream makes the delicate taste of young potatoes more pronounced, and the cheese crust formed during baking preserves its loose structure.

500 g potatoes;
3 tsp sour cream;
50 g of hard cheese;
½ tsp flour;
2 garlic cloves;
1 tsp vegetable oil;
it tastes like salt and pepper.

Preparation:

Peel the potatoes from a thin skin, cut them arbitrarily and fill them for 10 minutes with cold water.
At this time, prepare sour cream sauce: add flour, salt, pepper and garlic passed through a crusher to the sour cream.
Arrange the potato slices on a greased baking sheet, top with sour cream sauce and sprinkle with coarsely grated cheese.
Bake for about 30-40 minutes in an oven preheated to 180 ° C.
The video recipe offers another option for cooking young potatoes with sour cream.

The recipe for the most ideal young potato. It is prepared in the oven very quickly and easily. No need to peel tubers! The pieces are beautifully browned, but remain juicy on the inside. Unlike regular fried potatoes, this dish is less greasy. The main thing is spices. Put a lot of them, any seasonings, dry herbs, spice mixtures for vegetables or meat will do.

Ingredients:

800 g of young potatoes;
3 tbsp. l. oils (olive, sunflower);
salt, pepper, herbs, spice mixes and other condiments.

Preparation

Rinse the young potatoes thoroughly. Of course, it can also be peeled if the peel has begun to ripen or the vegetable is bought in a store does not inspire confidence. My tubers are small. We cut them into such slices as in the photo. That is, in half, then again in half or in three parts. You should get triangular slices.
We put water on the stove, 1.5-2 liters is enough. Bring to a boil, add potatoes, boil for 2-3 minutes. Since the vegetable is young, this will be enough. If the potatoes are old, then boil for 5-7 minutes. The pieces should not sour. Drain the water, add oil and spices, cover, shake the pan vigorously so that all this is evenly distributed. Do not forget to add salt.
We cover the baking sheet with parchment or a silicone mat, but you can also take foil. Lay out the potato pieces. Since the slices are triangular, they fit well and are remarkably browned on all sides.
We send the workpiece to an oven preheated to 220 degrees, cook the pieces until golden brown for another 12-15 minutes. The perfect young potato is ready! The flavor will directly depend on the added spices. I have it a bit like Lays chips.

Secrets of Cooking Young Potatoes

For a very ruddy and yellowish potato, add turmeric or curry to it.
There are varieties with a high starch content, they boil very quickly, you need to carefully monitor this.
You can boil the vegetable in advance, add spices, store in the refrigerator. And at the right time, you can quickly scatter the pieces on a baking sheet and bake in the oven.
It is better to use olive oil, it gives a more beautiful color and pleasant aroma.
Ready-made potato pieces can be thrown into a saucepan, add a little chopped dill and garlic, shake vigorously. The result is a very aromatic dish.

Very small young potatoes are often seen in the market or supermarket. Cleaning it is one punishment. And there is no point in doing this, because you can bake such potatoes unpeeled. The dish turns out to be tasty and original.

Uniform Baked Potato Recipe

small young potatoes - 800 g;
5 cloves of garlic;
salt;
50 ml olive oil;
a mixture of herbs.

Peasant potatoes in the oven preparation is very simple.

Potatoes are well washed with a sponge. Large potatoes are cut in half or into wedges.

The potatoes are laid out on parchment or special baking paper.

Garlic cloves are crushed with a knife and placed between the potatoes. This way they will not burn, and the dish will smell like garlic.

Young potatoes are evenly sprinkled with herbs and salt (it is better to take sea salt).
Thoroughly pour olive oil over each potato.

The dish is placed in a preheated oven. Do not make the temperature too high (more than 180 degrees). Bake until the largest tuber is soft. An excellent side dish is ready!

Serve as a side dish with meat, sausages, cheese sticks on a large common dish hot.

The potatoes were cooked in the oven by Podsolnux.

Accordion potatoes in the oven

Baked potatoes are cooked in the oven with cheese and olive oil. A fairly simple aromatic potato dish, at the same time tasty and satisfying. It can even be vegetarian if some ingredients are excluded.

This dish is very tasty from large or medium-sized young potatoes. However, in winter you can make it with whatever you have in your pantry.

Ingredients:

potatoes - by the number of persons;
olive oil (5 tablespoons);
hard cheese (can be mixed, very tasty with suluguni and not salted) 100-150 g;
1-2 cloves of garlic;
bread crumbs (2-3 tablespoons);
sour cream (2-3 tablespoons);
dill (2-3 branches);
salt;
ground pepper.

Cooking process:

You do not need to peel the tubers of young potatoes, their peel is tender. It will be enough to rinse well under water and pat dry with a paper towel.

Make transverse cuts for the "accordion" without cutting to the opposite side. There is a very tricky way for which you need to use sushi chopsticks or regular pencils.

Cut off the "bottom" on one longitudinal side for stability. Place pencils on the sides and cut slices to pencils. Thus, the risk of cutting potatoes in an unnecessary place is reduced to zero.

Be sure to rinse the potato accordions with cold water. This will help to get rid of the starch and further sticking of the petals during cooking. Then the potatoes need to be salted, each slice should be smeared with olive oil.

Preheat the oven to 220 degrees and send the prepared potatoes into it. A little tip: to prevent the potatoes from burning, put a bowl of water down the oven.

While the potatoes are "warming up", prepare the filling. Pour olive oil (2-3 tablespoons) into a small bowl, add breadcrumbs, grate (fine or large) cheese, squeeze out a clove of garlic, add dill. Mix everything thoroughly, you should get a fragrant, slightly spicy mixture.

You can add sour cream (1 tablespoon) to this mixture - this will make the potatoes softer and more tender, however, it will be good anyway!

We take out the heated potatoes from the oven and "open" these slices right on a baking sheet or on a plate and start them with our mixture. If it seems to you that the potatoes are rather dry, you can pour olive oil on top.

We put the baking sheet back into the oven and cook at a temperature of 220 degrees for another 15-20 minutes. Cooking time depends on the size of the potatoes and the type of stove; for large tubers, it may take about 30 minutes.

We take it out, put it on a pre-prepared dish, which can be sprinkled with dill greens in advance or decorated with lettuce leaves.

Serve the baked new potato dish hot or warm (which is also delicious).

Potatoes - lick your fingers!

The recipe was shared by Zhanna Yurievna Simakova.

Bon Appetit!

Best regards, Anyuta.

Good afternoon, dear readers. Oven baked young potatoes are a hearty and appetizing dish. Tubers are tender, tasty, sweetish, enveloped in spicy oil, with garlic. Delicious. The main thing is that such a recipe can be prepared without hassle by any housewife. Plus, you can experiment with it. If you still do not know how to bake new potatoes deliciously in the oven, then take a look at our page. This article presents a delicious variation on the most popular side dish.

First of all, before starting cooking, sort and sort the potatoes. For the dish, small or medium tubers are needed, and the smaller the better.

The main thing is to choose potatoes of the same size so that they are baked at the same time. Next, choose the herbs and spices that you like best.

There is complete freedom of choice. This can be thyme, rosemary, dill, Provencal, Italian or Turkish herbs, bay leaves, garlic, and more.

The next step is fats. For example, cream, lard or bacon. And if you are worried about the calorie content of the dish, then use vegetable or olive oil, or even exclude it from the recipe altogether.

Well, and the last question, with what to serve baked potatoes in a country style? This dish is already self-sufficient in itself, so it does not need any additions. You can simply chop up a fresh vegetable salad. But if you are a fan of more satisfying food, then you can serve a dish with chicken, fried zucchini, sour cream, garlic sauce, etc.

Ingredients:

Young potatoes - 800 gr.
Garlic - 3 cloves.
Butter - 30 g.
Salt to taste.
- taste.

This recipe uses Turkish spices: sumac, cumin and saffron. But you can choose others according to your liking.

Preparation:

Wash the potatoes and dry well. It is not necessary to clean it, because the skin is very thin and has many useful properties.

Cut the butter into slices and add to the tubers. It should be soft, at room temperature.

Add garlic passed through a press to the potatoes, add all the selected spices and herbs.

Toss the potatoes so that each is coated with the spice oil. It is most convenient to do this with your hand.

Select a baking tray and place all the tubers in it.

Heat the oven to 200 degrees and send the potatoes to bake for half an hour. When it is golden brown, remove from the brazier. But you can more accurately check the readiness by piercing a toothpick.

If it comes in tightly, then bake the tubers for another 5-10 minutes. I do not recommend using a knife or fork, as the tubers will simply fall apart.

Put the finished potatoes on a dish, garnish with chopped herbs and serve.

This interesting and colorful dish is versatile, because suitable for a family dinner, a festive meal or a picnic. In addition, it is also very useful, since all vitamins are preserved in the root vegetables when baked.